Oreo Cookies and Cream Cupcakes
These Oreo Cookies and Cream Cupcakes are perfect for anyone who loves Oreo biscuits!
Servings: 12 portions
Calories: 329.27kcal
Ingredients
- 100 g Caster Sugar
- 100 g Non-dairy Butter e.g. Flora or Naturli
- 100 g Self Raising Flour
- egg-replacer equal to 2 eggs as per the packet
- 12 oreos
- 400 g vegan buttercream to decorate
Instructions
- Preheat your oven to gas mark 4.
- Gather together any broken Oreo pieces and give a good bashing along with half a packet of whole Oreos until they form “chips”. Alternatively, trim each Oreo just below the word "Oreo" on the cookies. Take these smaller pieces and bash to form the chocolate chips. Retain the rest of the Oreo for decorating.
- In a large mixing bowl, whisk together your vegan butter and sugar until it has become much paler in colour and is very soft.
- Make the egg-replacer according to the instructions or if using Crackd simply add to the batter and whisk until combined.
- Next fold the flour into the batter in two parts. Then finally fold in the Oreo “chips”.
- Place in the centre of your oven and bake for 15mins or until golden and springy.
- Leave to cool before decorating with the buttercream.
Nutrition
Calories: 329.27kcal | Carbohydrates: 45.54g | Protein: 2.67g | Fat: 15.39g | Saturated Fat: 6.29g | Trans Fat: 0.28g | Cholesterol: 45.2mg | Sodium: 186.62mg | Potassium: 57.59mg | Fiber: 0.54g | Sugar: 34.35g | Vitamin A: 248.26IU | Calcium: 11mg | Iron: 1.3mg